Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
25 Mins
Total Time
5 Hours 5 Mins
Yield
Makes 6 servings

How to Make It

Step 1

Place first 3 ingredients in a large microwave-safe bowl. Cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 8 minutes or until squash is tender; drain. Sprinkle with salt and pepper.

Step 2

Drain tomatoes well, pressing between paper towels. Stir together tomatoes, chicken, and next 4 ingredients. Layer one-third each soup mixture, squash mixture, breadcrumbs, and Cheddar cheese in a lightly greased 6-qt. slow cooker. Repeat layers twice. Top with Parmesan cheese.

Step 3

Cover and cook on HIGH 4 hours or until bubbly and edges are golden. Uncover and cook on HIGH 30 minutes. Let stand 10 minutes before serving.

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